Grilled Shrimp With Wilted Spinach and Peaches - white peppercorns

Method

• Build a fire in your grill; when the coals are covered with gray ash and the temperature is medium-hot (you can hold your hand 5 inches above the coals for 3 to 4 seconds) you are ready to cook.
• (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium-high.)
• Meanwhile, put the peppercorns, coriander seeds, mustard seeds and cardamom pods in a small saute pan and toast over medium heat, shaking frequently to avoid burning, until they begin to darken slightly and you can smell them, about 2 minutes.
• Remove from heat, allow to cool slightly, then grind fine in a spice mill or mortar.
• Sprinkle shrimp generously with salt and pepper, then rub all over with the spice mixture, pressing gently to be sure it adheres.
• Set shrimp aside.
• Heat the olive oil in a small saute pan over medium heat until hot but not smoking.
• Add the ginger and cook, stirring frequently, 1 minute.
• Add the vinegar, orange juice, curry powder and salt and pepper to taste.
• Bring to a simmer, then reduce heat and cook, stirring occasionally, for 3 minutes.
• Put the peaches and spinach in a medium bowl.
• Pour hot dressing over them, wilting the spinach.
• Place the shrimp on the grill and cook until just opaque throughout, 3 to 4 minutes a side.
• (To check for doneness, cut into one shrimp and peek inside.)
• Divide the spinach-peach mixture among four plates and top each with 1/4 of the shrimp.